Ingredients Garden Soup Salad
| beef, 1 category | 500.0 (gram) |
| carrot | 1.0 (piece) |
| beet | 2.0 (piece) |
| onion | 1.0 (piece) |
| sweet red pepper | 2.0 (piece) |
| tomatoes | 4.0 (piece) |
Method of preparation
Boil the beef. At the end of cooking, add salt, onions, spices to the broth. Remove meat, onions, spices from the resulting broth. Pour finely chopped carrots, beets and so many beet tops into the boiling broth so that the soup is thick enough. Bring to a boil and turn off heat. Cover the pot with something warm for 10-15 minutes. Put pieces of cold meat and mustard to taste into a soup plate, pour in the soup and top with a heap of a mixture of finely chopped herbs that are at hand (lettuce, green onions, parsley, celery, dill, basil, etc.). Put the bell pepper cut into strips and large longitudinal tomato slices on top. Decorate with thick sour cream.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 62.8 kCal | 1684 kCal | 3.7% | 5.9% | 2682 g |
| Proteins | 5.6 g | 76 g | 7.4% | 11.8% | 1357 g |
| Fats | 2.8 g | 56 g | 5% | 8% | 2000 g |
| Carbohydrates | 4 g | 219 g | 1.8% | 2.9% | 5475 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 9.6% | 1667 g |
| Water | 83.7 g | 2273 g | 3.7% | 5.9% | 2716 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 900 μg | 900 μg | 100% | 159.2% | 100 g |
| Retinol | 0.9 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 4.3% | 3750 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.5% | 3600 g |
| Vitamin B4, choline | 13.1 mg | 500 mg | 2.6% | 4.1% | 3817 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 6.4% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 15.9% | 1000 g |
| Vitamin B9, folate | 8.8 μg | 400 μg | 2.2% | 3.5% | 4545 g |
| Vitamin B12, cobalamin | 0.5 μg | 3 μg | 16.7% | 26.6% | 600 g |
| Vitamin C, ascorbic | 10.9 mg | 90 mg | 12.1% | 19.3% | 826 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 3.2% | 5000 g |
| Vitamin H, biotin | 1 μg | 50 μg | 2% | 3.2% | 5000 g |
| Vitamin PP, NE | 1.8296 mg | 20 mg | 9.1% | 14.5% | 1093 g |
| niacin | 0.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 234 mg | 2500 mg | 9.4% | 15% | 1068 g |
| Calcium, Ca | 17.3 mg | 1000 mg | 1.7% | 2.7% | 5780 g |
| Magnesium, Mg | 18.5 mg | 400 mg | 4.6% | 7.3% | 2162 g |
| Sodium, Na | 35.2 mg | 1300 mg | 2.7% | 4.3% | 3693 g |
| Sulfur, S | 55.8 mg | 1000 mg | 5.6% | 8.9% | 1792 g |
| Phosphorus, P | 62.9 mg | 800 mg | 7.9% | 12.6% | 1272 g |
| Chlorine, Cl | 44.8 mg | 2300 mg | 1.9% | 3% | 5134 g |
| Trace Elements | |||||
| Aluminum, Al | 40.9 μg | ~ | |||
| Bohr, B | 112.1 μg | ~ | |||
| Vanadium, V | 18.3 μg | ~ | |||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 11.5% | 1385 g |
| Iodine, I | 4 μg | 150 μg | 2.7% | 4.3% | 3750 g |
| Cobalt, Co | 4.4 μg | 10 μg | 44% | 70.1% | 227 g |
| Lithium, Li | 0.3 μg | ~ | |||
| Manganese, Mn | 0.2089 mg | 2 mg | 10.4% | 16.6% | 957 g |
| Copper, Cu | 114.5 μg | 1000 μg | 11.5% | 18.3% | 873 g |
| Molybdenum, Mo. | 7.6 μg | 70 μg | 10.9% | 17.4% | 921 g |
| Nickel, Ni | 9.1 μg | ~ | |||
| Olovo, Sn | 15.3 μg | ~ | |||
| Rubidium, Rb | 161.4 μg | ~ | |||
| Fluorine, F | 28.3 μg | 4000 μg | 0.7% | 1.1% | 14134 g |
| Chrome, Cr | 7.6 μg | 50 μg | 15.2% | 24.2% | 658 g |
| Zinc, Zn | 0.8977 mg | 12 mg | 7.5% | 11.9% | 1337 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.8 g | max 100 г |
The energy value is 62,8 kcal.
Garden soup salad rich in vitamins and minerals such as: vitamin A – 100%, vitamin B12 – 16,7%, vitamin C – 12,1%, cobalt – 44%, copper – 11,5%, chromium – 15,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
CALORIE AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Soup-salad “Garden” PER 100 g
- 218 kCal
- 35 kCal
- 42 kCal
- 41 kCal
- 26 kCal
- 24 kCal
Tags: How to cook, calorie content 62,8 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Garden soup salad, recipe, calories, nutrients